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Cook the pasta according to packet instructions, then drain.
Toss with 1 tablespoon of the olive oil, season with salt and pepper, and set aside.
Heat butter and remaining oil in a large frypan over very high heat, add steak and cook for 1-2 minutes each side, remove and set aside. Reduce heat to medium, add onion, and cook, stirring occasionally, for 4-5 minutes until soft. Add the drained peppercorns, garlic, mushrooms and wine, and cook for a further 2-3 minutes.
Add mustard, Worcestershire sauce, stock and cream, season well, then allow to simmer for 2 minutes.
Slice the steak thinly and add to the pan with the pasta and parsley, then toss gently to combine.